4 tablespoons olive oil, divided
1  medium white or yellow onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp), plus 1 whole clove, peeled , divided
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
6 cups low-sodium vegetable broth
3/4 cup ditalini pasta
1 package vegan meatballs, defrosted (18 small meatballs)
1 (5 ounces ) package fresh spinach
2 tablespoons fresh lemon juice

Heat 2 tablespoons olive oil in large pot over medium-high heat. Add onion and minced garlic; saute 5 minutes, or until beginning to soften. Stir in carrot and celery, and cook 5 minutes more, or until onion is soft and just beginning to brown. Add oregano, basil, and parsley, and cook 1 minute. Stir in broth, and bring to a boil.

Reduce heat to medium, add ditalini, and cook at low boil 5 minutes, or half of cooking time stated in ditalini package directions. Add meatballs, reduce heat to medium-low, and simmer 10 minutes.

Meanwhile, heat remaining 2 tablespoons oil in skillet over medium heat. Add remaining garlic clove, and crush with wooden spoon in oil while heating. Add spinach; cook 3 to 5 minutes, turning constantly so spinach becomes evenly coated and wilted, but still bright green. After meatballs have simmered, add spinach and lemon juice to soup, and season with salt and pepper.